Mini Denver Quiches

These mini Denver quiches with ham, cheese, and bell pepper are perfect bite-sized appetizers for brunch, and they make a great grab-and-go breakfast!

Total Time: 30 min.

Prep Time: 10 min.

Cooking Time: 20 min.

Yield: 12 servings

Ingredients:

6 large eggs

1½ cups nonfat milk

Sea salt and ground black pepper (to taste; optional)

Non-stick cooking spray

½ medium onion, chopped

½ medium green bell pepper, chopped

½ medium red bell pepper, chopped

2 oz. low-sodium, nitrite-free lean ham, chopped

2 oz. cheddar cheese, grated

Preparation:

1. Heat oven to 375° F.

2. Combine eggs and milk in a medium bowl. Season with salt and pepper if desired; whisk to blend. Set aside.

3. Lightly coat a twelve cup muffin tin with spray.

4. Evenly place onion, bell peppers, ham, and cheese into muffin cups.

5. Evenly pour egg mixture over onion mixture in cups.

6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of quiche comes out clean.

PB and J Shakeology

This shake was inspired by the classic sandwich. Make your Shakeology taste like a PB and J with peanut butter and fresh grapes!

Total Time: 5 min.

Prep Time: 5 min.

Cooking Time: None

Yield: 1 serving

Ingredients:

½ cup water

½ cup unsweetened almond milk

1 scoop Vanilla Shakeology

¼ cup red grapes

2 tsp. all-natural peanut butter

1 cup ice

Preparation:

1. Place water, almond milk, Shakeology, grapes, peanut butter, and ice in blender; cover. Blend until smooth.

Peanut Chicken with Soba Noodles

We used buckwheat soba noodles instead of pasta in this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame and crunchy peanuts. Enjoy hot or cold!

Total Time: 32 min.

Prep Time: 20 min.

Cooking Time: 12 min.

Yield: 4 servings

Ingredients:

½ cup low-sodium organic chicken broth

1 Tbsp. all-natural peanut butter

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. raw honey

2 cloves garlic, finely chopped

1 thin slice fresh ginger, peeled, finely chopped

1 tsp. coconut oil

12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces

½ medium onion, thinly sliced

2 cups fresh spinach (or chopped baby bok choy)

1 cup fresh shelled edamame

2 cups cooked soba noodles (about 4 oz. dry noodles)

1 tsp. crushed red pepper (optional)

2 Tbsp. raw peanuts

Preparation:

1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside.

2. Heat oil in large skillet (or wok) over medium-high heat.

3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.

Shamrock Smoothie

This minty Shamrock smoothie recipe satisfies your sweet tooth and your desire to raise a glass to St. Patrick, but it’s great any time of the year.

Total Time: 15 min.

Prep Time: 15 min.

Yield: 1 serving

Ingredients:

1 cup almond milk, unsweetened

1 kiwi fruit, peeled and diced

¼ cup fresh mint leaves

1 tsp. pure maple syrup

1 scoop Greenberry Shakeology

1 cup ice cubes

Preparation:

1. Place almond milk, kiwi, mint, maple syrup, Shakeology, and ice in blender.

2. Cover and blend until smooth.

Grilled Chicken Dijon

Grill it or broil it, this lean chicken dijon recipe is a fantastic, healthy dinner you can make in 15 minutes or less.

Total Time: 15 min.

Prep Time: 5 min.

Cook Time: 10 min.

Yield: 2 servings

Ingredients:

2 (4-oz.) raw chicken breasts, boneless, skinless

1 clove garlic, crushed

2 tsp. Dijon mustard

6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped

1 dash sea salt

½ tsp. ground black pepper

1 Tbsp. olive oil

Preparation:

1. Preheat grill or broiler.

2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.

3. Brush chicken breasts evenly with garlic mixture.

4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.

Roasted Chicken and Butternut Squash Soup

Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.

Total Time: 38 min.

Prep Time: 15 min.

Cooking Time: 23 min.

Yield: 8 servings, about 1 cup each

Ingredients:

1 tsp. olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

4 cups low-sodium organic chicken broth

2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)

Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)

8 oz rotisserie chicken breast, boneless, skinless, shredded

1 cup frozen corn (or roasted corn)

2 cups cubed butternut squash

Preparation:

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.

4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.

5. Divide evenly between eight serving bowls.